Name: Crispy Oven-Baked Birria Pizza Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 55 min
Cuisine: Mexican Fusion
Ingredients: 1 lb fresh pizza dough; 2-3 tbsp cornmeal; 1½ cups birria consommé, divided; 2 cups shredded Oaxaca or Mozzarella cheese; 1½ cups leftover beef birria; ½ medium red onion or white onion, peeled, halved, and thinly sliced into half moons; Fresh cilantro, for serving; Lime wedges, optional for serving

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Introduction

Crispy Oven-Baked Birria Pizza is a delicious fusion of two beloved dishes: traditional Mexican birria and classic pizza. This recipe gives you a flavorful, cheesy pizza topped with tender beef birria, perfect for a comforting meal with a twist.

The image shows a round pizza on white parchment paper on a white marbled surface. The pizza has three main layers: a golden brown crust at the bottom, a melted cheese layer covering the base with slightly browned melted spots, and a top layer of dark, crispy cooked mushroom pieces scattered across with thin, curved onion slices and fresh green cilantro leaves sprinkled over it. Around the pizza, there are small bowls; one with thin red onion slices and another with lime wedges. A bunch of fresh cilantro and a lime wedge sit nearby. At the top right, there is a white cup filled with black coffee. A silver pizza cutter lies near the top left edge of the parchment paper. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb fresh pizza dough
Cornmeal (about 2-3 Tbsp)
1½ cups birria consommé, divided
2 cups shredded Oaxaca or Mozzarella cheese
1½ cups leftover beef birria
½ medium red or white onion, peeled, halved, and thinly sliced into half moons
Fresh cilantro, for serving
Lime wedges (optional for serving)

Instructions

Step 1: Preheat your oven to 500°F and place a pizza stone on the bottom rack. If you don’t have a pizza stone, a rimmed baking sheet or a large cast-iron skillet will work. Let it heat for about 45 minutes to get nice and hot.
Step 2: Roll or stretch the pizza dough on a lightly floured sheet of parchment paper. Shape it to fit your pizza stone or pan, aiming for about ¼ to ½ inch thickness in the center with slightly thicker edges.
Step 3: Lightly sprinkle cornmeal on your pizza peel or on the parchment paper if you’re not using a peel. This helps with transferring the dough to the oven smoothly.
Step 4: Assemble the pizza by spooning about ⅓ cup of birria consommé evenly over the dough, avoiding the edges. Sprinkle 1½ cups of shredded cheese on top, then scatter the beef birria evenly. Finish by sprinkling the remaining ½ cup of cheese over everything.
Step 5: Carefully transfer the pizza onto your hot pizza stone or pan. Bake for 10 to 15 minutes until the crust is crispy and the cheese is melted and bubbly.
Step 6: While the pizza bakes, gently heat the reserved birria consommé in a microwave or on the stovetop until warm. Transfer it to a bowl for dipping.
Step 7: Once the pizza is ready, let it cool slightly. Garnish with the thinly sliced onion and plenty of fresh cilantro. Serve with lime wedges and the warmed consommé on the side for dipping.

Tips & Variations

For extra crispiness, preheat your baking surface well and resist opening the oven door during baking.
Feel free to swap Oaxaca cheese with mozzarella or a blend of cheeses you prefer.
Use leftover birria for a quick meal, or prepare fresh birria if you want to start from scratch.
Add pickled jalapeños or sliced radishes on top for a bit of heat and crunch.

Storage

Store leftover birria pizza in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 375°F for about 8-10 minutes to retain crispness. Avoid microwaving to prevent a soggy crust.

How to Serve

The image shows a pizza cut into six slices on white parchment paper over a white marbled surface. The pizza crust is golden brown and thick. The first layer consists of melted cheese with a slightly browned texture. The second layer has shredded dark brown pieces that look like cooked mushrooms or pulled meat, spread evenly. On top, thin slices of light purple onion are scattered along with fresh green cilantro leaves. A cut lime wedge sits near the top edge, and fresh green cilantro sprigs are in the lower right corner. To the right of the pizza is a white ramekin filled with a dark brown sauce. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pizza without a pizza stone?

Yes, you can use a rimmed baking sheet or a cast-iron skillet as an alternative. Make sure to preheat it well to achieve a crispy crust.

What can I use if I don’t have birria consommé?

If you don’t have birria consommé, you can substitute with a rich beef broth or a flavored taco broth, but birria consommé adds authentic flavor that makes this pizza special.